Sunday, 30 October 2016

BAJRICHE SHANKARPALE / KHAMANG KHAJURE / बाजरीचे शंकरपाळे / खमंग खजुरे

BAJRICHE SHANKARPALE / KHAMANG KHAJURE / बाजरीचे शंकरपाळे / खमंग खजुरे 


Bajri flour / pearl millet flour
2 cups
Gul / jaggery
1 cup
3 tbsp + for deep frying
Til seeds / white sesame seeds
2 tsp
A pinch
Velchi pdr / elaichi pdr / cardamom pdr
¾ tsp
As required


1.       Soak jaggery in very little water, just enough to soak and dissolve it for 1 hour. You can also soak it in hot water to accelerate the process. Allow to cool.

2.       Strain the jaggery water in a bowl or high sided plate.

3.       To the jagggery water add the elaichi pdr, salt and til seeds. Mix all together.

4.       Also add into it 2 ½ tbsp oil and mix.

5.       Carefully add in the flour little at a time and knead it into a stiff dough ball.

6.       Knead in the remaining ½ tbsp. oil so that the dough does not stick to your hands.

7.       Grease the rolling board and rolling pin with oil.

8.       Divide the dough into 4 equal portions.

9.       Make a ball of one portion and roll it with the help of the rolling pin, not too thick, not too thin.

10.   Apply little oil to the rolling pin if it sticks.

11.   Cut into diamonds the size you like.

12.   Heat oil for deep frying.

13.   Fry them in small batches.

14.   Add them to oil when it is hot and then reduce the flame immediately and fry on a slow flame till light brown in colour.

15.   Remove onto absorbent kitchen tissue when done.

16.   Their colour will deepen to a darker brown once they cool.

17.   Once cool transfer them to an air tight jar. 

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